Pork Neck Steaks in Paprika-Beer Marinade

Peel and finely chop the garlic and onion. In a bowl, combine the chopped garlic and onion with beer, sweet paprika powder, 50 ml of olive oil, salt, black pepper, and mustard to create the marinade.

Place the pork neck steaks in a shallow dish or a resealable bag. Pour the prepared marinade over the steaks, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for best flavor.

Remove the marinated steaks from the refrigerator. Scrape off any excess marinade, but leave some bits clinging to the meat for flavor. Heat the remaining 10 ml of olive oil in a large pan or grill pan over medium-high heat. Sear the steaks for 3-4 minutes per side until beautifully browned.

Reduce the heat to medium-low. If there is any remaining marinade, add it to the pan. Continue to cook the steaks for another 5-8 minutes, turning occasionally, until they are cooked through and tender.

Remove the steaks from the pan and let them rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.